A kind of rice improver and using method thereof
A technology of improving agent and rice, applied in food ingredients as taste improving agent, application, preservation of edible seeds, etc., can solve problems such as poor functionality, inability to inhibit starch aging, poor texture and taste, etc.
Active Publication Date: 2021-04-09
SHANGHAI HUIWEN BIO TECH
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Problems solved by technology
[0009] The technical problem to be solved by the present invention is to overcome the disadvantages of existing rice improver products such as poor functionality, inability to inhibit starch aging, poor appearance, texture and mouthfeel, and low yield of rice products, thereby providing A kind of rice improving agent and using method thereof
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1-6
[0031] The specific composition of the rice improver in Examples 1-6 is shown in Table 1.
[0032] Table 1
[0033]
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The invention discloses a rice improver and its application method. The rice improving agent comprises 0.3-90% emulsifier, 1.01-40% macromolecular polysaccharide and 1.7-96.8% small molecule sugar by weight; wherein, the HLB value of the emulsifier is 6-10, Small molecular sugars contain 1‑2 sugar unit structures. The rice improving agent of the present invention can improve the rice yield after processing, well improve the appearance, texture and taste of the rice, and has the effect of inhibiting starch aging during storage with different shelf life.
Description
technical field [0001] The invention relates to a rice improver and its application method. Background technique [0002] The main form of rice in my country is home cooking, that is, ready-to-eat. With the progress of society, the change of people's consumption concept and the quickening pace of life, convenient, fast, nutritious and good-tasting rice products have been favored by consumers. But present commercially available rice products still have various defects on mouthfeel and local flavor. In the catering industry, the yield rate of finished rice is not high, and the palatability is not good. The products of the short-term preservation category will age and harden during the shelf life, and the products of the long-term preservation category have problems such as sticky rice grains and poor taste. [0003] Chinese patent document CN105360800A discloses a rice improver, which is composed of glutamic acid, vitamins, amylase, dispersant, and unavoidable impurities. It...
Claims
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IPC IPC(8): A23L29/30A23L29/10A23L7/143A23B9/26
CPCA23B9/26A23V2002/00A23L7/143A23L29/10A23L29/30A23V2200/14
Inventor 骆峰张桉周自华董婷婷马冬月
Owner SHANGHAI HUIWEN BIO TECH